It hardly seems possible that an island as bijou as Singapore could sustain so many top-notch restaurants, much less absorb the cavalcade of new openings each month. The latest to catch our eye is the freshly minted Jiak Kim House.
Set within an early 20th-century godown on the banks of the Singapore River, the restaurant is a head-turner, not least for its grand, high-ceiling interiors, which once stored rice, spices, coffee, tin and rubber – before it was converted in the 1990s into Zouk nightclub.
The result is a visually sophisticated and gastronomically soigné mix, the building’s storied past providing a soft palimpsest, especially as, in the kitchen, head chef and co-owner Seow Tzi Qin nimbly mines Southeast Asian recipes to reimagine classic flavours for millennial palates., is transformed into a mushroom consommé spiked with herbs and green peppercorn foam.
Source: Holiday News (holidaynews.net)
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